Avocado and Mango Ceviche with Cilantro and Lime
A refreshing no-cook ceviche featuring creamy avocado, sweet mango, zesty lime juice, and fresh cilantro, perfect for a light Cinco de Mayo appetizer. This mexican-inspired cinco de mayo ready in about 15 minutes pairs medium ripe avocado, diced, large ripe mango, diced, medium red bell pepper, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium ripe avocado, diced
- 1 large ripe mango, diced
- 1/2 medium red bell pepper, finely chopped
- 1/4 medium red onion, finely chopped
- 1/4 cup fresh lime juice
- 1/3 cup fresh cilantro leaves, chopped
- 1 small jalapeño, seeded and minced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: In a large mixing bowl, combine 2 medium diced ripe avocados and 1 large diced ripe mango gently to avoid mashing.
- Step 2: Add 1/2 finely chopped red bell pepper, 1/4 finely chopped red onion, and 1 small seeded and minced jalapeño to the bowl.
- Step 3: Pour 1/4 cup fresh lime juice and 1 tbsp olive oil over the mixture. Add 1/3 cup chopped fresh cilantro leaves, 3/4 tsp kosher salt, and 1/4 tsp black pepper.
- Step 4: Toss all ingredients gently but thoroughly until evenly coated and vibrant. Let the ceviche rest in the refrigerator for 15 minutes to allow flavors to meld.
- Step 5: Serve chilled in small bowls or on tostada shells as a fresh appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Mango Ceviche with Cilantro and Lime take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Mango Ceviche with Cilantro and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe avocado, diced from drying out.
Can I substitute ingredients in Avocado and Mango Ceviche with Cilantro and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Mango Ceviche with Cilantro and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado and Mango Ceviche with Cilantro and Lime?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
